My incredibly easy smoked tomahawk ribeye steak recipe is not only epic to look at but packed full of incredible smoky flavor! It is truly a show-stopping steak. All it takes is firing up your smoker and the right seasoning to turn out a perfectly smoked tomahawk ribeye steak that will wow your family and friends!
The Best Smoked Tomahawk Ribeye
This smoked tomahawk ribeye steak is a deceptively simple yet impressive recipe that's perfect for smoked meat enthusiasts that are just starting out. It's seasoned with my classic prime rib rub that is both easy to make and truly enhances the flavor of the meat.
Tomahawks are really just large ribeye steaks with the bone still in place, so it looks like a handle; however, they sure look grand! So if you're wanting to fire up your smoker and smoke some beef, go all out with a tomahawk ribeye!
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🥘 Ingredients
A tomahawk is a delicious steak, and as such, you don't need too many ingredients to make it taste incredible. Make the most of your money by searching for a tomahawk with more meat and a shorter bone 'handle'.
- Tomahawk Ribeye Steak - 2-3 pound Tomahawk or cowboy cut ribeye, or 2" thick-cut steak.
- Better Than Bouillon beef base – ½ a tablespoon.
- Prime Rib Rub – 2 tablespoons.
- Butter (optional) - 3 tablespoons of melted butter for basting.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Smoke A Tomahawk Steak
No matter the size of your steak, monitoring its internal temperature is the most effective way of achieving your desired level of doneness (*see note).
- Preheat. Prepare your smoker for indirect cooking at 225°F (105°C).
- Season. If you have the time to dry brine your 2-3 pound tomahawk ribeye steak by leaving it in the fridge overnight, uncovered, then omit the ½ tablespoon of beef base. If you plan to smoke it right away, rub it with the Better Than Bouillon and season it all over with 2 tablespoons of rib rub.
- Place thermometer. Insert a probe meat thermometer into the center of the steak and place it on the grate in your smoker.
- Smoke. Smoke your steak at 225°F (105°C) for 45-60 minutes, flipping it over one time at the 30-minute mark.
- Sear. When the internal temperature of the steak reaches 110°F (43°C), turn the smoker up to 450°F (230° C) to get a good sear.
- Baste (optional). If desired, once the steak reaches 120°F (49°C), you can begin basting it with the optional 3 tablespoons of melted butter. Flip to baste both sides.
- Rest. Once the tomahawk reaches an internal temp of 125°F-130°F (52°C-54°C) for medium-rare, transfer it to a cutting board and cover it loosely with tented foil. Let the steak rest, covered, for 10-15 minutes.
- Slice and serve. Allow the steak temperature to return to about 120°F (49°C) before slicing and serving it. Remember to always slice away from the bone and against the grain.
If we want to keep the 'grand appearance but deceptively simple' theme going, fondant potatoes are both beautiful and a fun way to switch things up from classic baked potatoes or mashed potatoes.
For greens, some bacon-wrapped asparagus or smoked brussel sprouts would be a good choice. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Dry brining makes for extra juicy steaks! If you have time, I highly recommend it. The salt in the dry rub brings all the steak juices to the surface, then, as it brines, it reabsorbs them and draws the salty steak juices into the center of the meat. (It does not make the steak overly salty, it's just enough to get the juices going!)
- Refer to this scale for the internal temperatures of different levels of steak doneness: Rare: 120-125°F, Medium-Rare: 125-135°F, Medium: 135-145°F, Medium Well: 145-155°F, Well: 160°F+
- My tomahawk steak was a 3-pound, 2½-inch thick Angus tomahawk steak. Smaller or larger cuts may need more or less time to finish.
- Storing: Once cooled, leftovers can go into an airtight container to refrigerate for up to 3 days. To freeze, vacuum seal the steak or wrap it in freezer paper and place it in a freezer storage bag. Freeze it laying flat for up to 3 months, then allow it to thaw in the fridge overnight.
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❓ Recipe FAQs
A 3-pound, 2½-inch thick tomahawk steak will take about 45-60 minutes to smoke. Since steaks can vary in thickness and weight, the best way to determine when your steak is done cooking is by using a meat thermometer. For medium-rare, you'll want to remove the steak when it reaches an internal temperature of 125°F-130°F (52°C-54°C).
You'll want to smoke your steak at 225°F (105°C). When the internal temperature reaches 110°F (43°C), increase the heat to 450°F (230°C) to reverse-sear the meat.
The wood you use for your smoker will help to add some extra flavor to your meat! If you want a bold, smoky flavor, use woods such as oak, mesquite, or hickory. If you'd rather have a milder flavor, you can choose cherry wood.
🥩 More Easy Steak Recipes!
- Pan Seared Ribeye Steak
- Air Fryer Steak
- Pan-Seared Hanger Steak
- Grilled Cowboy Ribeye
- Pan Seared T-Bone Steak
- Pan-Seared Porterhouse Steak
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📖 Recipe Card
Smoked Tomahawk Steak
Ingredients
- 2-3 lb tomahawk ribeye steak (or Cowboy Cut Ribeye, or 2" Thick-Cut Steak)
- ½ tablespoon Better Than Bouillon (beef base)
- 2 tablespoon prime rib rub
- 3 tablespoon butter (optional, melted for basting)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Prepare your smoker for indirect cooking at 225°F (105°C).
- If you have the time to dry brine your steak by leaving it in the fridge overnight, uncovered, then omit the beef base. If you plan to smoke it right away, rub it with the Better Than Bouillon and season it all over with prime rib rub.
- Insert a probe meat thermometer into the center of the steak and place it on the grate in your smoker.
- Smoke the tomahawk at 225°F (105°C) for 45-60 minutes, flipping it over once at 30 minutes.
- When the internal temperature of the steak reaches 110°F (43°C), turn the smoker up to 450°F (230° C) to get a good sear.
- If desired, once the steak reaches 120°F (49°C), you can begin basting it with the optional melted butter. Flip to baste both sides.
- Once the tomahawk reaches an internal temp of 125°F-130°F ( 52°C-54°C) for medium-rare, transfer it to a cutting board and cover it loosely with tented foil. Let the steak rest, covered, for 10-15 minutes.
- Once the steak temperature has dropped to about 120°F (49°C) you should slice and serve it. Remember to always slice away from the bone and against the grain.
Notes
- Dry brining makes for extra juicy steaks! If you have time, I highly recommend it. The salt in the dry rub brings all the steak juices to the surface, then as it brines it reabsorbs them and draws the salty steak juices into the center of the meat. (It does not make the steak overly salty, it's just enough to get the juices going!)
- Refer to this scale for the internal temperatures of different levels of steak doneness: Rare: 120-125°F, Medium-Rare: 125-135°F, Medium: 135-145°F, Medium Well: 145-155°F, Well: 160°F+
- Storing: Once cooled, leftovers can go in an airtight container and be refrigerated for up to 3 days. To freeze, vacuum seal the steak or wrap it in freezer paper and place it in a freezer bag. Freeze it laying flat for up to 3 months, and thaw in the fridge overnight.
Bill R. says
Cant wait to try this with my Traeger, thank you!